I tried many kind of fresh yeast water, then I have always had a question. Why are all of the crumb with fresh fruit yeast water are so moist? Sometimes, they taste good, sometimes they have too much moist. As daily breads, I rather make raisin yeast water bread.

However,It is good to bake these kind of breads with fresh yeast water when I look for something new.

From my experiences, Strawberry yeast water bread didn’t have much moisture compare to apple yeast water bread. Grapefruit yeast water was the worst that nobody liked the flavor to the bread when I made.

Raisin yeast water bread crumb is just like regular bread that we taste at bakery shops, but, raisin yeast water bread has more pleasant smell and aroma.

That is my conclusion that Pectin in fresh fruit yeast water makes moist crumb. The more pectin in the fresh fruit, the more you will get moisture in the bread. I also think that fresh fruit high in pectin interrupt to rise.

Dry fruits don’t have enough pectin to make Jelly, except adding more sugar or fresh fruit juice. In additon to say, you may be surprised the fact that fully ripe fresh fruits have less pectin than unripe fresh fruits.

The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.

From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application.[11]

Worldwide, approximately 40,000 metric tons of pectin are produced every year.[ci

Like this:

Have you ever used Saf instant yeasts? There are several saf-instant yeasts in here.

Basically, This red one is for regular kind of breads, and the gold one is for breads contain high fat and sugar such as Danish pastry and croissant, the beautiful flaky layers is achieved by repeatedly rolling out a dough.

A Japanese zealous home baker , especially for perfect baguette used Blue Saf-instant yeast to make perfect baguette. I wanted to introduce her awesome baguettes here, but unfortunately she deleted her blog when I looked up.

There is a reason that I bought it online is that one of my best bread friends whose name “K” strongly recommended to me to use this brand when I complained about the others which we can get any stores.
You can read the article of ” Active dry yeast vs Instant yeast “.

This instant yeast is the best! Thank you, K!! The other store brand’s have a strong distinctive odor, which I really don’t like, however, the red saf-instant yeast have slightly the distinctive smell only when I used 1.4% red Saf-instant as to 100% flour. I will recommend to use 0.8 % instant yeast as to 100% flour when you bake bread so that you won’t have the brewer yeasty odor. The price is very reasonable as well. It was about 8 dollars at Amazon. ( This package’s weight : 16oz / 454g )

But, one thing that bothers me is this package. Yes, it leaks from the bottom for some reason. It was a completely vacuumed package with no leaks. It started like that as soon as I cut the top of the package. I wonder if I am the only one have this problem?

The good thing is about this yeast is very active and rise very well with less yeast.

It is about 18cm tall. I made tuna sandwich for my husband.

At last, I am still eager to make a perfect baguette,and I want to improve my skills although I have to wait until I get a new oven. It has been for almost 4 years! LOL

Although It took quite some time until I tried because I couldn’t have a good image of the bread with lots of olives.

Some People at Freshloaf.com intrigued me to make this bread, then it became one of my favorite breads.

Ingredients : approximately 2 loaves

* use pitted olives.

Method:

1. Mix the levain and ferment it for 12 hours at the room temperature.

After 12 hours: the dough rose tripled.

2.Next morning: Mix thoroughly the levain and the final dough ingredients except the salt and olives leave it for 30 minutes at the room temperature ( Autolyze).

3. Add the salt and olives. knead the dough on the surface until it gets elastic for 5-6 minutes. The dough temperature – 70F after kneading.

*you feel your dough is fermenting while kneading because the dough gets gassy.

4. Bulk fermentation and * Folding: 1.5-2 hours. It rises faster when it is with instant dry yeast. I prefer put a bit of instant dry yeast for this bread to make softer and lighter texture. If you don’t put any instant dry yeast, it will take longer to wait.

*Folding: Stretch and fold the dough on the surface only 1 time after 45 minutes of bulk fermentation.

*↑ these dough are NOT with olives. These pictures are to show you how to fold the dough.

↑This is with olives.

5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes. You can upside down the bowl that the dough was fermented to cover the dough for the bench time.

6. Shaping: I will post it how to shape into an oval shape as soon as I take pictures of the process.

7. Final proof ( with retarding for 2 hours.) and Preheat 465F : About 1 hours at the room temperature around 70F. Please watch the dough when it is ready to bake. I don’t think a finger test is reliable. It didn’t work for me. I am still thinking about the dough how to determine the timing.

9. Scoring and baking: Bake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and bake more 25-30 minutes until golden brown. * I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.

* My oven is too weak to use such a high temperature. I wish I could.. So my loaves are kind of pale sadly, but they are still tasty!

Have you ever tried the cold oven method to bake sandwich breads? This method allows you to bake your bread in a cold oven and then raise the temperature. This allows you to proof and bake your dough. It is fascinating to see how the dough rises in the oven and is quite simple as well. There is a high chance that your loaf will be taller than the original way that you bake. Of course, it tastes good too!

Yesterday was my daughter’s birthday.
The theme for the party was pirate themed. Therefore, I made this pirate ship cake for the party.

Using fondant was my first try. It was easier to use when I left them out for a day just like the instruction said. It has way too much sugar for eating. Plus, I don’t like candy that’s too sweet. I love sour candy though. :)
I didn’t want anyone to eat the fondant anyway. They were just for display lol.

Here are some pictures of the cake pops that I made for her birthday party at school.

For the strawberry cake pops,

I used whipping cream for the filling instead of the stored cream which is way too sweet for me.
Also, I made dehydrated strawberries for the topping and fillings as well. I wish I could take a picture of the inside.

For the chocolate cake pops,

I made chocolate sponge using real chocolate and then once again, adding whipping cream to mix them up. It tastes like chocolate truffle.

Share this:

Like this:

It has been long time until I baked a baguette again. I have been into Table Tennis since, then in the same time, I got sick. It is not fun to talk about.

So, why should I go back to the days that I had challenged to make a perfect baguette again?

Now, the biggest challege for me is that I have to bake them with temperature UNDER 430 F because my oven is very weak. Four years ago, I was able to increase the temperature up to 450F, then it broke once more. So, I have to easy on my oven for now.

Share this:

Like this:

A week ago, my oven broke and I was ready to bake a whole wheat sandwich loaf with my sourdough starter at the time. So, I put the dough in the freezer as soon as I shaped it.

7 days, that I kept the dough in the freezer.

The 7th day was when my oven was fixed, I transferred the dough to the refrigerator from the freezer to thaw gradually for 24 hours.
Then, I left the dough at the room temperature at 68F for 6 hours before baking.

The result: It was not bad at all surprisingly,rather than that, it was really great. I really like the flavor and looks. It came out dense like a rye loaf, and the taste of the bread was also like a rye loaf with a bit of keen sourness, but very sweet with full of complex flavor. The crumb has volume but soft.The color of the crumb was darker than usual and not blistered, which interested me.

Here is the ingredients and method that I haven’t posted here. This recipe is what I have worked on for a while to complete.

Whole wheat sandwich loaf: ( This total amount is over weight to mold in my loaf pan, So, I have to decrease the amount of the dough.)

Ingredients:

Levain( Prefermented dough / Old dough): 200g sourdough starter

Final dough:

6g Arrowhead high vital gluten flour

115g King Arthur bread flour

300g King Arthur whole wheat flour

250g water

45g heavy cream

4g honey

6g molasses

14g shortening

Method ( How I made):

Mix all the ingredients.

Autolyze: 30 minutes

Knead by hand until the dough was gassy, elastic and smooth. I didn’t use a stand mixer to make softer crumb at this time.

Bulk fermentation: 5 hours until the dough rose tripled.

Preshape and rest for 30 minutes.

Shape.

Proof: Freezed for 7 days.

Proof: Transferred it to the refrigerator for 24 hours.

Proof: Room temperature at 68F for 6 hours.

Bake : 475F for 12 minutes with steam/ 425F for 8 minutes/ 400F for 30 minutes/ Shut off the oven and open the door a little bit/ leave it on for 7 minutes.

* I am not good at slicing bread. Please give me any advice if you have.